Veal Meatball And Broccoli Rabe Stoup

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1025
FAT
73%
CHOL
128%
SOD
94%

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Ingredients for 4 servings

1 1/4-1 1/2 pounds broccoli rabe (1 large bunch), trimmed and cut into large, bite-size pieces

Salt

Extra virgin olive oil (EVOO)

4 cloves garlic, 1 minced, 3 chopped

1 carrot, peeled and chopped

1 medium onion, chopped

1 can white beans or cannellini (15 ounces)

Black pepper

1 quart chicken stock

2 cups beef or vegetable stock

1/3 pound orecchiette, little ear shaped pasta, or ditalini, small, tube shaped pasta

1 pound ground veal

1 egg

1/2 cup breadcrumbs (a couple handfuls)

1/4 cup grated Parmigiano Reggiano or Romano cheese (a generous handful), plus some to pass at table

2-3 fresh sage leaves, finely chopped

Crusty bread, for mopping

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